Wild Pigeon Breast Pastilla & Grilled Scampi by Jean-Luc Le Formal

A delicious recipe of the chef Jean-Luc Le Formal from Aix-en-Provence.
By Jean-luc Le Formal

Serves 6

Preparation time: 60 min


  • 6 wild pigeon (600 g)
  • 6 carrots
  • grilled flaked almonds
  • 3 oranges
  • 6 sheets filo pastry
  • 1.2 kg spinach leaves
  • 6 scampi
  • 6 speculoos biscuits
  • duck foie gras
  • port
  • red wine
  • red berries or pomegranate
  • soy milk
  • salted butter
  • grape seed oil


  1. Bone the pigeons, putting the breasts to the side.
  2. Pan fry them rapidly over high heat then leave to rest.
  3. For the sauce, mix with the pan juices some red wine, a splash of port and the berries or pomegranate, then put aside.
  4. Pan fry the legs and caramelize with the soy milk.
  5. Slice the breasts in half and stuff them with a blanched carrot, foie-gras and a little crushed speculoos (20% of a biscuit).
  6. Wrap the breast in a sheet of filo pastry and grill in the pan with some salted butter or grape seed oil.
  7. Remove the stalks from the spinach leaves and panfry in butter, toast the almonds in another pan.
  8. Deglaze with the orange juice.
  9. Quickly sear the scampi.
  10. Dress the plate with on one side the breasts wrapped in filo, then the legs, the spinach and toasted almonds surrounded with a drizzle of sauce, and enjoy!

Wild Pigeon Breast Pastilla & Grilled Scampi
Wild Pigeon Breast Pastilla & Grilled Scampi
A both tasty and delicious recipe.
Photography : José Nicolas

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